This Cedar-wrapped twist on Mexican street corn comes together quickly and can be served with garnishes on the side so everyone can customize their own cob.

Total Time: 20 minutes
Servings: 4


  • 4 Cedar Grilling Wraps
  • 4 Ears of Corn, shucked
  • 2 Tbsp. Oil
  • 1/2 tsp. Ground Cumin
  • 2 Tbsp. Lime Juice
  • ½ cup Mexican Crema or Sour Cream
  • ½ cup Cojita cheese (or Parmesan)
  • Salt and Pepper

Chef's Tip

This corn can also be cooked on the grill – 10-15 minutes on a 400° grill will do the trick!


  1. Soak the wraps in warm water for at least 5 minutes.
  2. Mix oil with cumin and lime juice. Brush the corn cobs with the oil mixture and sprinkle with salt and pepper.
  3. Roll the corn in cedar wraps and tie. Place on a baking sheet and cook for 10-15 minutes.
  4. When corn is done, remove from the wraps, brush with crema and sprinkle with cheese.
  5. Place the corn under the broiler for a few minutes to lightly brown the cheese.
  6. Serve with a variety of toppings including chopped fresh cilantro, crushed chili peppers, sliced serrano peppers, thinly sliced radishes, guacamole, herbed butter, and lime wedges on the side.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Wraps